Christmas time is here! Normally that means hot chocolate, gingerbread cookies, and roasting marsh mellows by the fire. I definitely feel that I have taken on this project at a bad time of year because while all my friends are sitting in Starbucks with their hot chocolates, I'm sitting there with warmed up soy milk. Not quite as exciting. However, I am determined not to give up being a vegan. So today I decided to find a great holiday food that is good for both the animals and my sweet tooth. I found this recipe on a highly recommended website called "The Fatfree Vegan." I plan on trying it tonight, so lets see if the vegan version can stand a chance against the infamous Starbucks Ginger Molasses cookies.
Recipe:
1/8 cup applesauce
1/4 cup brown sugar
1/4 cup dark molasses
1/2 cup agave nectar (maple syrup or molasses if you want)
1/4 cup cold water
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 t allspice
1 t ginger
1 t cloves
1 t cinnamon
1 t vanilla
1 t baking soda
1/4 t salt
1/2 T cold water
Mix the applesauce, brown sugar and molasses together thoroughly. Stir in 1/2 cup cold water and vanilla.
Mix together dry ingredients. Add to the dough. Add 1/2 T cold water. Mix well.
Cover bowl and chill dough (for at least one hour.) (I'm not sure this step is really necessary, since there is no fat that needs to chill.)
Preheat oven to 350. Roll out dough thick (1/4-1/2 inch). Cut with small glass (1-2 inch diameter) or cookie cutters. Place on lightly oiled (sprayed)
cookie sheet.
Bake about 7 minutes. Dust with powdered sugar and allow to cool.
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